Mixed bean, avocado and rice salad with homemade tortilla chips

30th May 2020

I’ve been really enjoying trying different salads for lunch and dinner. This recipe is living proof that salads don’t have to be boring or not filling. This one has a healthy dose of fats and carbs to satiate you and packs in lots of flavour.

The rice is mixed with cooked red onion, garlic, tomato puree, and a tin of mixed beans. Then topped off with a generous squeeze of lime juice.

The homemade tortilla chips are super easy and make the perfect accompaniment to this salad but I will definitely be making them again as a snack with some guacamole or homemade salsa!

Anyway let me know if you give this one a try!

Mixed bean, avocado and rice salad with homemade tortilla chips

Recipe by Sarah's Healthy KitchenCourse: MainDifficulty: Easy


Prep time


Cooking time





A healthy mixed bean, avocado and rice salad with homemade tortilla chips


  • 1/2 tsp cayenne pepper

  • 1/2 tsp paprika

  • 1/4 tsp salt

  • 3 tbsp olive oil

  • 3 white tortilla wraps

  • 1/2 red onion, diced

  • 1 garlic clove, minced

  • 1 tbsp tomato puree

  • 1 tsp smoked paprika

  • 400g tin mixed bean salad, drained and rinsed

  • 2 x 250g packets of cooked wholegrain basmati rice

  • juice of 1+ 1/2 limes

  • 150g greek yogurt

  • 2 large avocados


  • Preheat the oven to 180°. Add the olive oil, salt, paprika and cayenne pepper to a small dish.
  • Using a pizza cutter, slice each wrap into small triangles. Place over 2 large baking sheets and brush both sides of the triangles with the oil mixture, keeping the left over oil. Place in the oven for 8 minutes until golden, leave to one side, they will crisp up when cooling.
  • Add the left over oil to a saucepan, add the diced red onion and sauté for 5 minutes until soft, then add the minced garlic clove and sautee for a further minute before then adding the tomato puree and smoked paprika. Mix everything for a minute or two before adding the mixed beans cooking for a further 2 minutes to quickly coat the beans.
  • Remove from the heat and tip the mixture into a large serving bowl. Add the cooked rice and juice of 1 lime, mix everything together to evenly coat.
  • To make the yogurt dressing, add the yogurt to a small bowl with half a lime juice, a pinch of salt and pepper and 4 tbsp of water.
  • Serve the mixed bean salad with tortilla chips, slices of avocado and the yogurt dressing for drizzling and dipping.


  • Greek yogurt can be substituted for a dairy free yogurt to make this vegan friendly.

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